Braised Lamb Shanks With Celery |
|
 |
Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 6 |
|
An easy tasty Lamb Shank Recipe which is suitable to freeze. You could also substitute fennel for the celery - about 600g of bulbs cut into quarters. This recipe is an adaption from a Womens Weekly recipe Ingredients:
8 stalks celery |
1 tablespoon olive oil |
2 medium onions, chopped |
4 garlic cloves, crushed |
2 medium carrots, thickly sliced (about 240g) |
1 tablespoon olive oil, extra |
6 lamb shanks |
1/2 cup dry white wine |
2 tablespoons tomato paste |
2 cups beef stock |
2 tablespoons chopped fresh thyme |
Directions:
1. Cut the celery into 4cm lengths.
2. Heat 1 tablespoon of oil in a pan and add the celery, onion, garlic and carrots and cook stirring until the onions are soft; remove the veggies from the pan.
3. Heat the other tablespoon of oil and add the lamb shanks and brown them well all over.
4. Stir in the wine, paste, stock and thyme and simmer covered for 1 hour.
5. Return the veggies to the pan and simmer covered for about 30 minutes until the shanks are really tender.
|
|